INGREDIENTS
2
tomatoes (medium, diced)
1
avocado (diced)
1
cucumber (diced)
1/4 cup
red onion (sliced)
15 oz
chickpeas (from the can, drained)
1/4 cup
olive oil
2 tbsp
lemon juice (freshly squeezed)
1/4 cup
parsley (fresh, chopped)
1/4 cup
basil (fresh, chopped)
salt and pepper